Discov Food
 2024
DOI: 10.1007/s44187-024-00215-3
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Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qualities

Catherine Yemisi Babatuyi,
Esther Bola Boboye,
Tayo Nathaniel Fagbemi
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